Pumpkin And Walnut Salad
Serves 4 as a side
Ingredients
- 2 cups cubed, peeled pumpkin
- 2 large handfuls baby spinach leaves
- 1/3 cup toasted walnut halves
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Method
- Preheat the oven to 370º F. Arrange the pumpkin cubes on a greased or lined oven tray. Brush them lightly with olive oil and sprinkle with salt and pepper.
- Roast until lightly browned.
- Combine the spinach, walnuts, tomatoes and pumpkin in a serving bowl and toss gently. Drizzle with oil and lime juice and serve.
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